Anchovy, Red Pepper, and Manchego Pintxos | culture: the word on cheese
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Anchovy, Red Pepper, and Manchego Pintxos

Bar snacks greatly vary in their refinement, falling somewhere between beer nuts and locally-sourced summer rolls (or something like that).  For something closer to the refined end, serve these Anchovy, Red Pepper, and Manchego Pintxos at your next party. They’re super-savory and can be eaten in one bite, but still look impressive.

For this recipe, anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer.

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Photo by Marvin Gapultos

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.